Lemon Curd Phyllo Tartlets Recipes

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Steps:

• Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Steps:

• Preheat oven to 350°F. Place phyllo shells on a baking sheet and brush with egg white. Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack.
• Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

Steps:

• For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
• Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
• Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
• For tart dough:
• Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
• Repeat the process with the second and third sheets. Cut into 3-inch squares.
• Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
• Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
• Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
• For meringue:
• Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
• Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.

Steps:

• In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
• Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
• Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
• Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.